Mixed Rye Bread Made from Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 4 d 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 400 g rye flour
- 400 g water, lukewarm
For the main dough:
- 350 g rye flour
- 300 g wheat flour
- 20 g salt
- 20 g yeast
- 300 g water, lukewarm
Print Recipe
Pin Recipe Instructions
- For the sourdough, mix 100 g rye flour with 100 g water and leave in a warm place for 48 hours. Cover it well, but do not close it airtight if possible.
- After the 2 days add another 100 g flour and 100 g water. Mix again and let stand for another 24 hours.
- Then add the remaining 200 g flour and 200 g water and let stand for another 24 hours.
- For the bread, mix the specified ingredients for the main dough with 700 g of the finished sourdough. (Put the remaining sourdough in a screw-top jar or a plastic jar with a lid. You will need it for the next bread.) Knead well and let rise for another hour.
- Then knead again and form a loaf of bread (two smaller ones if you like). Let rise for about 30 minutes and then bake in a preheated oven at 200 ° C top / bottom heat for about 70 - 80 minutes.
- To make the crust nice and crispy, brush the bread several times with cold water during the baking process.
- Note: The leftover sourdough can be stored in the refrigerator for 1 to 2 weeks. To bake a new bread, just add 350 g of rye flour and 350 g of water. This sourdough is ready after 24 hours.
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